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Deviled Eggs with Bacon and Chives

My kids are absolutely loving eggs and can’t seem to get enough. They love scrambled, over easy, omelettes, and most recently, deviled eggs. This is huge for me because it took YEARS to get them to like eggs at all. I surprised them yesterday with this batch of deviled eggs with bacon and chives. They gobbled these eggs up with huge smiles on their faces. These deviled eggs were simple, delicious, and they will be perfect for this years Super Bowl party.

Side Note: Older eggs are known to be easier to peel after boiling.

Place the eggs into a saucepan then cover completely with cold water.

Bring to a boil over high heat then boil for 1 minute. Turn the heat off and remove from burner. Cover with a lid and let the eggs sit for 10 minutes. Gently pour out most of the hot cooking water then fill the saucepan with ice cold water until the eggs are cool to the touch – about 1-2 minutes.

Gently tap the bottom of the egg on the counter to crack then carefully roll the egg on the counter to crack the rest of the shell. Carefully, peel the shell from the egg. If the shells are stubborn, try peeling them under warm running water. Cut each egg in half lengthwise. Set aside.

Cook the bacon until crispy. Place on a paper towel to drain the grease. Chop into bacon bits.

Carefully drop the yolks into a bowl. Add the mayonnaise, white pepper, dried mustard, garlic powder, and sea salt, to taste. Side Note: Be careful not to over salt because the bacon bits will add saltiness to the eggs. Using a fork, mash up the yolks and mix until well combined. Taste and add more mayonnaise or seasonings if needed.

Spoon the yolk mixture into a small zip lock bag. Squeeze it until the filling is in the bottom corner of the bag. Snip off the corner of the bag then gently squeeze and fill each egg white half. Sprinkle the bacon bits and chopped chives on the top of each egg. Serve and enjoy.

Ingredients:

Directions:

Side Note: Older eggs are known to be easier to peel after boiling.

Place the eggs into a saucepan then cover completely with cold water.

Bring to a boil over high heat then boil for 1 minute. Turn the heat off and remove from burner. Cover with a lid and let the eggs sit for 10 minutes. Gently pour out most of the hot cooking water then fill the saucepan with ice cold water until the eggs are cool to the touch – about 1-2 minutes.

Gently tap the bottom of the egg on the counter to crack then carefully roll the egg on the counter to crack the rest of the shell. Carefully, peel the shell from the egg. If the shells are stubborn, try peeling them under warm running water. Cut each egg in half lengthwise. Set aside.

Cook the bacon until crispy. Place on a paper towel to drain the grease. Chop into bacon bits.

Carefully drop the yolks into a bowl. Add the mayonnaise, white pepper, dried mustard, garlic powder, and sea salt, to taste. Side Note: Be careful not to over salt because the bacon bits will add saltiness to the eggs. Using a fork, mash up the yolks and mix until well combined. Taste and add more mayonnaise or seasonings if needed.

Spoon the yolk mixture into a small zip lock bag. Squeeze it until the filling is in the bottom corner of the bag. Snip off the corner of the bag then gently squeeze and fill each egg white half. Sprinkle the bacon bits and chopped chives on the top of each egg. Serve and enjoy.

I always add shredded carrot and sweet pickle relish to mine, and top with plenty of paprika for a pop of flavor. I’ll bet the bacon was a terrific topping! I’ll have to make a couple dozen for Super Bowl Sunday.